Greek Beet Salad is a healthy and flavor packed side dish. Tender beets in a garlicky Greek salad dressing topped with feta cheese and pickled red onions.
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 50 minutesminutes
Servings: 6Servings
Calories: 272
Course: Appetizer, Side Dish
Ingredients
3large beets , or about 5 cups sliced into wedges, or cubed
4clovesgarlic, very finely minced
2tbspfresh parsley, finely chopped
1tbsporegano, dried, Greek oregano recommended but not required
1/2cupolive oil, or neutral oil of choice (ex. avocado oil)
If using store bought beets skip this step. To cook your own beets, cut the leaves and about an inch of the stem off the beets. Wash thoroughly. Place in a pot and cover with cold water. Bring to a boil on medium high heat. Boil for 40 - 50 minutes or until tender to the touch. Drain the beets and allow to cool. Use a paper towel to peel the skins off the beets.
For the quick pickled red onions, combine the red onions, warm water and red wine vinegar in a small bowl or jar. Set aside while you prepare the salad. Before serving the salad drain the red onions from the liquid and serve over top of the salad.
Slice the beets into wedges or cubes, or your personal preference. Place sliced beets in a large bowl.
In a small bowl whisk together the olive oil, red wine vinegar, garlic, parsley, oregano, salt, and pepper. Pour the dressing over the beets and very GENTLY toss to combine completely. Take your time and don’t rush this step. If you stir to hard the beets will crumble. Or you can add the beets and salad dressing into a large Ziploc bag and toss to combine.
Serve immediately or keep covered in the refrigerator for up to one week. The salad is even better the next day because the herbs and spices have had time to come together.
Just before serving, top with crumbled feta cheese and pickled red onions.
Serve the salad beets warm, at room temperature, or refrigerate until cold for a refreshing taste. Enjoy!
Notes
StorageStore the beet salad in an air tight container in the fridge for up to 1 week. The longer the salad sits the more flavorful the beets become. Note: if storing the feta cheese with the salad it will turn red/pink over time from the beet juice.Make AheadFollow the recipe as usual and prepare the beet salad and pickled red onions. Store the pickled onions, feta cheese and beet salad in separate containers (this is to prevent the feta and onions from becoming too red/pink from the beet juices). Just before serving transfer the beet salad to a serving platter, top with the pickled onions and feta.